I don’t know if it’s the cold weather, but I have been craving green chili recently. Canned soup is never satisfying, and only a few restaurants have it every now and then…So seems it’s time to make it myself. There are so many versions out there, that I couldn’t pick a recipe and decided to just create my own, and I must say, it turned out pretty damn tasty. Not as spicy as I would have liked…but that is an easy fix.
So please, take a peak and dive in to this flavorful slow cooker green chili recipe, created by none other than muah.
Yield: 10-14 Bowls (Definitely will feed a crowd, or 2 people for over a week)
1 Poblano Pepper – Diced
2 Anaheim peppers- Diced
2 Jalapeños- Diced
6 Small-Medium Tomatillos – Diced
1.5 Lb Pork- Diced or a Cheaper Cut.
1 – 1.5 Yellow Onions- Diced
1 Medium Can Green Chilis (11oz)
1 Can Diced Tomatoes – I tried zesty chili style, but honestly can’t tell you if it enhanced the stew or not.
1 tsp of each: Oregano, Coriander, Chili Pepper, Pepper, Celery Powder, Hot Pepper Flakes, Salt
2 bay leafs
1 Tablespoon Garlic
3.5 Cups Chicken Broth
Now the fun part!
Toss the first four diced ingredients into the bottom of the dish. Place the pork on top and cover with everything else up to the chicken broth.
Cover and cook on high for 4 hours or low for 6-7 hours.
Once the chili is and hour to being finished, pull out the pork and shred with two forks. Stir back into the chili and finish cooking.
Once the smell is overwhelming, scoop yourself up a bowl, top with shredded cheese, cilantro, and a squeeze of the lime, then pair with a warm tortilla.
Comment if you love it.